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Kale mac 'n' cheese recipe

168 ratings

This comfort-food staple has been on quite the journey - paired with lobster, infused with truffle... Our spin is still humble and cheesy, but has been freshened up with the addition of kale. Throw together in an hour for an easy midweek dinner, or prep ahead and freeze until ready to bake. See method

Serves 4
1 hr
479 calories / serving
Freezable
Vegetarian

Ingredients

1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
pinch of cayenne pepper, to taste
225g macaroni
180g pack curly kale, shredded, tough stems removed
250ml semi-skimmed milk
1 vegetable stock cube, made up to 250ml
20g cornflour, mixed with 3 tbsp cold water
150g 30% reduced-fat extra mature cheese, grated
½ tsp English mustard powder or mustard
150g 0% fat Greek-style yogurt

Each serving contains

Energy
2015kj
479kcal 24%
Fat
15g 22%
Saturates
7g 35%
Sugars
10g 11%
Salt
2g 33%

of the reference intake
Carbohydrate 57.3g Protein 25.4g Fibre 5.2g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Heat the oil in a large nonstick frying pan over a medium heat and fry the onion for 5 mins, or until softened. Stir through the garlic and cayenne pepper for the last min. Set aside.
Meanwhile, cook the pasta for 2 mins less than the pack instructions, adding the kale for the last 1 min. Drain well.
Bring the milk just to the boil in a pan, then reduce to a simmer and stir through the stock and cornflour paste. Heat for 1-2 mins until thickened, then remove from the heat.
Toss 125g cheese with the mustard powder, then stir into the milk mixture until melted and smooth. Stir in the yogurt and season lightly. Add the pasta, kale and onion mixture and stir to coat.
Transfer to an ovenproof dish, scatter with the remaining cheese, then bake for 30-35 mins until golden. Leave to stand for a few mins before serving.

Get ahead: Make to the end of step 4, then freeze. Defrost overnight in the fridge, then continue from step 5.

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